Meatball Parmesan Sandwich
Ingredients
- 1 lb ground beef (80/20 blend)
- 1/2 lb ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup whole milk
- 2 oz Parmigiano-Reggiano, finely grated
- 3 cloves garlic, minced
- 1 large egg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups San Marzano tomato sauce
- 4 sub rolls (6-inch), split lengthwise
- 8 oz fresh mozzarella, sliced 1/4-inch thick
- 2 tbsp extra-virgin olive oil
- 8 fresh basil leaves
Instructions
- Combine breadcrumbs and milk in a small bowl; let sit 2 minutes until breadcrumbs absorb liquid. In a large bowl, gently fold together beef, pork, soaked breadcrumbs, Parmigiano-Reggiano, minced garlic, egg, salt, and pepper until just combined—do not overwork. Form into 12 meatballs (about 1.5 oz each), rolling between your palms until compact and even.
- Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Working in batches, add meatballs without crowding and sear for 3-4 minutes per side until deeply browned on all surfaces. Transfer to a plate.
- Pour tomato sauce into the same skillet, scraping up browned bits. Return meatballs to sauce, bring to a gentle simmer, and cook uncovered for 18-20 minutes, stirring occasionally, until meatballs are cooked through (165°F internal temperature) and sauce thickens slightly.
- While meatballs finish, split and lightly toast sub rolls under a broiler for 1-2 minutes until golden but still soft inside.
- Preheat oven to 425°F. Place toasted rolls on a baking sheet, cut-side up. Divide hot meatballs and sauce among rolls (3 meatballs per sandwich), then top each with 2 slices of fresh mozzarella.
- Bake for 5-7 minutes until mozzarella is melted and bubbling at the edges but still holding its shape. Remove from oven and immediately top each sandwich with 2 fresh basil leaves.
- Serve immediately while mozzarella is hot and the roll is still firm enough to hold the sandwich together.
Inspired by Michael Buttacavoli’s winning meatball parmesan sandwich. This is a plausible recreation, not the chef’s original recipe.